Plum Upside Down Cake (gluten-free)
A twist on a classic vintage cake, this plum version has a lot of texture and earthy flavor from the alternative flours used. It's sweet and moist, with juicy plums, natural yogurt and nuts.
Servings 8 servings
Ingredients
- 1 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 10 plums cored and halved or cut into thick plum wedges
- ⅔ cup natural yogurt
- ½ cup light brown sugar packed
- ⅓ cup olive oil
- ⅓ cup honey
- 3 eggs
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ cup quinoa flour or amaranth flour
- ½ cup brown rice flour or regular rice flour
- ½ cup hazelnut or almond flour or finely ground almonds or hazelnuts
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch of salt
Instructions
- Preheat oven to 350ºF (180ºC).
- Spray or butter sides of a 9-inch round or square pan with removable bottom.
- Melt 1 tablespoons unsalted butter and spread over bottom of pan. Sprinkle 2 tablespoons brown sugar over and arrange 10 plums, cored and halved over it.
- In a large bowl mix ⅔ cup natural yogurt, ½ cup light brown sugar, ⅓ cup olive oil and ⅓ cup honey.
- Add 3 eggs, one at a time, and beat well after each addition. Add ½ teaspoon orange zest and ½ teaspoon vanilla extract.
- Add dry ingredients (½ cup quinoa flour, ½ cup brown rice flour, ½ cup hazelnut or almond flour, 1 tablespoon cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda and a pinch of salt) all at once and mix everything without overbeating.
- Pour into the pan over the plums.
- Bake for about 40 minutes, or until a cake tester or toothpick comes out clean.
- Cool on a wire rack for 10 minutes and carefully invert onto a serving plate. Arrange any plums that might've stuck to the pan.
- It keeps for 1 day at room temperature, covered. Refrigerate after that.
Notes
You can double the amount of butter and sugar for the plums.
Other stone fruit: use peaches, apricots, cherries or nectarines.
Serve with whipped cream with a drizzle of honey.
